Donni Webber is the mom behind the popular natural living Waldorf website and blog, The Magic Onions - where the magic of nature and the wonder of childhood collide to make each moment a precious gift. She is a photographer, writer, crafter, wife and mother of two inspiring young children. Her work has been featured in many popular publications, including HGTV, Better Homes and Gardens, Disney and Apartment Therapy.

We’ve been enjoying making plum jam too. I wonder if the recipe you have is for general fruit jam, as plums are all naturally very rich in pectin once cooked, so normally you don’t need to add any. Certainly we never do – we just use cheap granulated sugar, along the traditional lines of equal weights sugar and fruit. When using small plums like Damsons, I leave the stones in, otherwise it would take all day to pit them! They seem to be easier to remove after the sugar has been added, then I scoop them out with a slotted spoon and the kids and I suck the jam residues off them!